The ingredients may look strange together, but this is really tasty! I especially love the fact that you don't have to cook the macaroni first.
1/3 cup dark corn syrup 2 (14.5 oz) cans stewed tomatoes (I usually cut them up into smaller pieces so they're easier to digest) 1/2 cup onions, chopped 1 1/4 cups elbow macaroni, uncooked 2 (7 ounce) cans tuna, drained 4 ounces American soy cheese, grated (I use sliced and just rip them into pieces)
1. Combine the first three items and bring to a rolling boil, stirring occasionally. 2. Stir in macaroni and remove from heat. 3. Add tuna and 2/3 of the cheese. 4. Pour into a two quart casserole and cover. 5. Bake at 425 degrees for 20 minutes. 6. Stir once then sprinkle with remaining cheese. 7. Bake 5 minutes more.
Adapted slightly from a recipe by Trisha Wright on Recipezaar.
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